Jacques Torress Chocolate Leather Recipes

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JACQUES TORRES'S SHINY CHOCOLATE GLAZE

Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5



Jacques Torres's Shiny Chocolate Glaze image

Steps:

  • In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.
  • Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture until thoroughly combined.
  • Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.

1/2 cup plus 1 tablespoon water
1 cup plus 2 tablespoons sugar
1/2 cup heavy cream
4 tablespoons cocoa powder
1 envelope gelatin powder (1/4 ounce)

JACQUES TORRES'S CHOCOLATE LEATHER

Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 1



Jacques Torres's Chocolate Leather image

Steps:

  • Freeze a large marble slab overnight.
  • Melt chocolate in a heatproof bowl set over a pot of simmering water.
  • Ladle a small amount of melted chocolate onto the frozen marble. Working quickly, use an offset spatula to spread the chocolate across the marble into one thin layer. Once smooth, use a knife to cut the chocolate to the desired width. Using the offset spatula, peel the chocolate strip from the marble. The chocolate may then be wrapped around the perimeter of a cake as a decorative element.

Dark or milk chocolate

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  • Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
  • Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Purée the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)
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